Roasted - Colombian Excelso (Coffee Credit Selection)

Col-esp-0.5

$9.70

Sold out. Fresh shipment expected soon

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About the bean:

In general, Colombian coffee tends to have a slight hazelnut taste, a sharp aroma with rich body and a medium-to-high acidity. For some time now, especially since offers from private exporters have become more consistent, we have noticed a remarkable upgrade in the quality of Colombian coffee exports.

Excelsos are one of Colombia's highest quality specialty coffee beans. Grown in the Tolima region of Colombia, the Elcelso is one of the most popular varieties in the world. Distinguished by its full body, rich flavor, and medium-high acidity, this classic coffee is perfect for drinking at any time of the day or evening.

Species: Coffee ArabicaProcessing: Wet-processedGrade: EstateVarietal: Caturra, TypicaAppearance: Screen 15Acidity: Medium highBody: FullComplexity: NoBalance: YesFlavour: Slight hazelnut taste, a sharp aromaRoast: City to Full City (City to City + roast might initially seem bright, but as the cup cools, it takes on a darker character. Keep the roast lighter, perhaps venturing to Full City)

Roasted - Ethiopian Yirgacheffe GR2

$15.26

Roasts next day. Ships within two business days

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About the bean: Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.

Roasting recommendation: To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.